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Veg: 5* Grilled Vegetable Orzo Salad

Source of Recipe

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5* Grilled Vegetable Orzo Salad

Taste of Home April/May 2013
15 reviews rate this recipe 5 Stars!
Exchanges
Prep: 35 min. Grill: 10 min.
Yield: 8 servings.

Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. — Danielle Miller, Westfield, Indiana

Ingredients:
• 1-1/4 cups uncooked orzo pasta
• 1/2 pound fresh asparagus, trimmed
• 1 medium zucchini, cut lengthwise into 1/2-inch slices
• 1 medium sweet yellow or red pepper, halved
• 1 large portobello mushroom, stem removed
• 1/2 medium red onion, halved
•
• DRESSING:
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon lemon-pepper seasoning
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• SALAD:
• 1 cup grape tomatoes, halved
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) crumbled feta cheese

Directions
1. Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.

2. Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.

3. When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

3/4 cup equals 260 calories, 12 g fat (3 g saturated fat), 8 mg cholesterol, 244 mg sodium, 30 g carbohydrate, 2 g fiber, 8 g protein. ++++ Diabetic Exchanges: 2 fat, 1-1/2 starch 1 vegetable